Curried Millet Vegetable

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* Exported from MasterCook *

 

Curried Millet Vegetable

 

Recipe By :Follow Your Heart's Vegetarian Soup Cookbook - Janice Cook

Migliaccio

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 cups water

2 1/2 cups chopped yellow onion (2 or 3 medium)

1 1/2 cups chopped celery

1 cup carrots -- sliced in 1/4 " rounds

2 tablespoons olive oil

2 medium garlic cloves -- pressed or minced

1 cup hulled millet -- uncooked

3/4 pound broccoli--1 1/2 cup sliced stems; 2 cups

bite- sized flowerettes

2 tablespoons curry powder

1 teaspoon crumbled basil leaf

1/2 teaspoon cut hyme leaf

5 tablespoons tamari soy sauce

2 teaspoons Spike

1/4 teaspoon garlic powder

 

In a 5 or 6-quart pot, bring to a boil: water, onion, celery carrot, olive oil,

and fresh garlic. Reduce heat and simmer, covered, about 15 minutes, or until

onion is slightly tender.

To prepare broccoli, discard woody stem ends, cut bite-sized flowerettes

attractively and set aside, and slice remaining stem.

Add millet, broccoli stems, curry, basil, and thyme. Bring to a second boil,

then reduce heat and simmer, covered, until millet is tender, about 20-25

minutes.

Add broccoli flowerettes, tamari, Spike, and garlic power. If needed, up to 2

1/2 cups more water may be added--soup should be medium thick. Simmer until

broccoli tops are just tender and bright green, about 10 minutes. Adjust

seasonings; add additional curry powder if desired. Serve.

 

Description:

" For curry lovers, this soup has a wonderful exotic flavor and rich

color. "

Yield:

" 3 1/2 quarts "

 

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Per serving: 429 Calories (kcal); 29g Total Fat; (57% calories from fat); 14g

Protein; 34g Carbohydrate; 0mg Cholesterol; 5294mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 5 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0